谷物食品挤压膨化过程中影响膨化度因素的探讨  

A Probe on the Factors Affecting the Swelling Degree of Cereal Food in the Extrusion Swelling

作　　者：刘宜锋 

机构地区：[1]福建省粮油科学技术研究所,350002

出　　处：《福建轻纺》2000年第7期6-8,共3页The Light & Textile Industries of Fujian

摘　　要：本文在大量实验基础上，综合阐述影响谷物如大米和玉米等挤压膨化过程中膨化度的诸多因素。 论文对谷物原料及挤压膨化机结构影响膨化度的因素进行探讨。就物料本身而言，主要因素有：谷物淀粉的特性、物料水份、物料粒度、均匀度。就设备的结构而言：喷嘴的截面积、螺杆与螺套的螺距、间隙、转速、螺套螺纹的深浅是影响膨化度的主要因素。Based on a number of experiments,this paper summarized several factors affecting the swelling degree of cereal such as rice and corn during the extrusion swelling. It probed into the factors affecting the swelling degree caused by the cereal raw material and the structure of extrusion swelling machine. For material itself, the main factors included the characteristics of cereal starch,and the moisture content,granularity and uniformity of the material. While for the equipment structure,they were the sectional area of nozzle, the pitch between screw and its turnbuckle,clearance,rotate speed,and the depth of the whorl on the turnbuckle.

关 键 词：挤压膨化 膨化度 谷物食品 原料 设备 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]